2. Shred pork tenderloin, then grab it evenly with a little salt until it becomes sticky.

3. 1 teaspoon of dry starch and a little water are stirred into water starch, which is added into shredded pork and kneaded by hand until it is completely absorbed.

4. Finally, add a tablespoon of salad oil, mix well and marinate for use.

5. Peel and shred carrots. Winter bamboo shoots and fungus are also shredded. Do not cut onions, ginger and garlic for use.

6. Cook shredded bamboo shoots in boiling water for 2 minutes, and remove them for later use.

7. 1 tbsp of dry starch and 3 tbsp of clear water, and mix evenly to form water starch; Mix 1 tablespoon cooking wine, 2 tablespoons vinegar, 1 tablespoon soy sauce, 1 tsp sugar, 1 tsp sesame oil and 5 tablespoons water to make fish-flavored juice.

8. Heat the oil in the pot, pour in the shredded pork and stir-fry until the surface of the shredded pork changes color.

9. Add some oil to the pan and heat it. Add onion, ginger and garlic, stir-fry over low heat to give a fragrance.

10. Add chopped pepper and stir fry together.

1 1. Add shredded bamboo shoots, shredded carrots and shredded fungus, and turn to high heat and stir fry for a while.

12. Add shredded pork.

13. Pour in the prepared fish sauce.

14. Stir fry for one minute.

15. Slowly pour in water starch and stir fry while pouring.

16. Turn off the fire until the soup thickens.

17. Sprinkle with chopped green onion and take out the pot.